The first time you had Chicken Kiev you might never have made the connection to the Ukrainian capital, now commonly spelled Kyiv. Regardless, the crumbed, garlic butter-filled chicken dish has been winning hearts around the world for decades. These chicken nugget versions are a new spin on a classic.
- 6 cloves garlic, crushed
- ¼ cup finely shredded parsley
- 300 g butter, softened
- 750 g chicken breasts, cut into large chunks
- 1 onion
- 1½ tsp salt
- 2 tbsp white wine
- 2 eggs, beaten
- 1 cup dry breadcrumbs
- 2 litres oil, for deep-frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
For the garlic butter, combine the garlic, parsley and butter in a large bowl and mix well. Form into a block and chill for about 30 minutes until solid. Cut into 1 cm cubes.
For the nuggets, combine the chicken breasts, onion, salt and wine and pulse until the mixture forms a coarse paste.
With wet hands, take a little of the nugget mixture and press a cube of garlic butter into the centre. Mould the paste into small nuggets, ensuring the butter is completely enclosed, and chill for 20 minutes.
Heat the oil to 175ºC.
Dip the nuggets into the beaten egg, shaking off excess, and then into the breadcrumbs.
Deep-fry for 5 minutes until golden brown and cooked through. Season with salt immediately and drain on paper towel. Serve warm.
View all of the recipes from Adam Liaw's Eurovision Bites.
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